Fingerling Potato Latkes
Serves 6
Time 50 min
These crisp, multicolored baked latkes are hard to resist and are a cinch to make since you can skip the frying. Consider topping them with a fried egg or sliced avocado for breakfast or brunch.
Special Diets:
Ingredients
- Canola spray oil
- 1 egg
- 1/4 cup grated yellow onion (from about 1/4 medium onion)
- 1/2 teaspoon fine sea salt
- 1 pound mixed fingerling potatoes, very thinly sliced on a mandoline
- 1/2 cup matzoh meal
Method
Preheat the oven to 400F.
Line 2 large baking sheets with parchment paper and coat the paper very well with spray oil.
In a large bowl, whisk together egg, onions and salt.
Add potatoes and toss until well coated.
Add matzoh meal and toss until well combined.
To form each latke, drop about 1/4 cup of the potato mixture onto a prepared baking sheet, flattening it out to form a 3- to 4-inch patty.
Repeat with remaining potato mixture, spacing latkes a few inches apart.
Coat tops very well with spray oil.
Bake, rotating the baking sheets and flipping latkes halfway through, until deep golden brown and crisp, 30 to 35 minutes total.
Serve immediately, or transfer to a wire rack and serve warm or at room temperature.
Nutritional Info:
Per serving: 2 latkes, 100 calories (10 from fat), 1g total fat, 0g saturated fat, 30mg cholesterol, 210mg sodium, 19g carbohydrates (2g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Canola spray oil
- 1 egg
- 1/4 cup grated yellow onion (from about 1/4 medium onion)
- 1/2 teaspoon fine sea salt
- 1 pound mixed fingerling potatoes, very thinly sliced on a mandoline
- 1/2 cup matzoh meal